Ingredients
- 6 medium tomatoes
- 1 cup rice cooked
- 1 can whole kernel corn drained
- 1 4 oz. can sliced mushrooms
- salt and pepper
- 2 tablespoons margarine
- 1/4 cup onion chopped
- 1/4 cup bell pepper chopped
- 1/2 cup cheddar cheese shredded
Servings:
Instructions
- Cut top out of tomatoes. Reserve pulp.
- Sprinkle tomato shells with salt and pepper, and then turn upside down on paper towel.
- In skillet, sauté onion and pepper in margarine. Add pulp, corn, mushrooms and rice.
- Stuff tomatoes shells, place in Pyrex dish, add remaining mixture around tomatoes.
- Top with cheese. Place dish in another pan with 1/2 inch water.
- Bake at 375 F until hot and cheese melts, about 20 minutes.
Recipe Credits:
Jimmie Worthington, Texarkana
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